Grilled Deep Dish Pizza
Breadtopia · breadtopia.com · Original
Chicago Deep-Dishinferred from the title
DietVegetarian. Not vegan: cheese, shredded mozzarella, grated parmesan or percorino romano.
Against 5,130 pizza recipes
Chicago Deep-Dish style, 79% hydration: wetter than 81% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
Chicago Deep-Dish (Chicago): buttery cornmeal crust in deep pan, cheese UNDER sauce (Uno/Malnati), ~2" deep, 35-45 min bake
Tradition: 50 to 60% hydration (this recipe: 79%) · 425 to 500°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
770g
Water
610g
Hydration
79.2%
Salt
0.9%
Yeast
8.70%
Oil
1.6%
Sauce
57g
Cheese
479g
Dough weight
1478g
Process
Bake temp
425°F / 218°C
Bake time
20 to 25 min
Oven
home standard
Surface
cast iron pan
Bulk
0h
Ingredients (18)
- yeastDough for two 10-inch pan pizzasn/a
- flourorganic tipo 00 flour or organic bread flour *400g
- sugarsugar12g
- saltsalt7g
- water300-320 grams water320g
- yeastinstant yeast **7g
- oilolive oil12g
- oilfor the cast iron pansn/a
- water270-290 grams water290g
- yeastsourdough starter60g
- sauce tomatoTomato Saucen/a
- sauce tomato1 28-ounce can whole tomatoes1 oz · 28.3g
- sauce tomato1 6-ounce can tomato paste1 oz · 28.3g
- saltsalt to tasten/a
- sugaroptional sugar to tasten/a
- cheese otherCheesen/a
- cheese mozzarella3-4 cups shredded mozzarella3 cup · 454g
- cheese other1/4-1/2 cup grated parmesan or percorino romano1/4 cup · 25g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh-milled corn or fine cornmeal60g
- over cheese1/2 onion
- over cheesearlic cloves
- over cheesered pepper flakes1/2 tsp · 2.1g
- over cheesedried oregano2 tsp · 1g
Keep exploring
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- Scale this doughStart from 79% hydration and 0.9% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 79% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Chicago Deep-Dish group marked.
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